Maybe Moroccan fusion cuisine would better describe this dish. I have to call it Moroccan, though, because I found the original recipe for stir-fried carrots with mango and ginger in Moroccan Food & Cooking by Ghillie Basan.

Of course, I took it into my own direction.

I opted for a longer braise for the carrots, to give them a nice caramelization.

Then I added lentils, to make this a more substantial dish. In retrospect, couscous (or millet) would have kept this more aligned with its Moroccan routes.

I didn’t have ras el hanout, so I substituted garam masala which has a lot of similar spices.

Regardless of its name, the end result was a delicious warm lentil dish, filled with caramelized carrots and onions, with heavy savoury notes from the cinnamon with more complexity from the garam masala. Ginger adds a subtle, but nice heat. Mangoes add the finishing touch, as well as a squirt of fresh lemon juice. If your mangoes aren’t ripe, you may consider adding some agave or honey to the dish.

To recap my week of curries, these are some great curries that I have made that are perfect for both the beginner and the expert. I am sure I will be sharing may more as we both explore curries in our new kitchen. I bet this year will not only be the year of the bean, but the year of the curry.😉